/ck/ - Food & Cooking

>>12688506
I throw it in my food processor and grind it into a fine powder, then add yeast and water until it forms a shaggy dough.
Then I kneed and fold the dough repeatedly until it becomes elastic, form it into a ball, coat with olive oil, and leave it in a covered bowl 2.5x larger than it inside the fridge overnight.
The next day, I'll take the cold dough, and let it come up to room temp, then roll it into a flat circle, and let it rest for 30 minutes before applying a tomato sauce, slices of mozzarella, sliced tomato, and a little olive oil and baking at a preheated 550 degrees in my oven for about 6-7 minutes, and topping at the end with fresh basil leaves.